DOG BAKERY RECIPE RECIPES
BAKERY THREE LAYER CAKE RECIPE - FOOD.COM
This cake taste just like the ones at your bakery, it is so moist! Frost it with you favorite butter cream frosting. For this use 1/2-cup each butter, oil and shortening only no changes please! See my recipe#78579 for greasing pans
Total Time 35 minutes
Prep Time 10 minutes
Cook Time 25 minutes
Yield 3 layer cakes
Number Of Ingredients 11
Steps:
- Set oven to 325 degrees.
- Grease three 9-inch round cake pans (if desired line the bottom of the pans with parchment paper).
- In a bowl combine the buttermilk with baking soda; let stand while preparing the next steps.
- In a large bowl cream sugar with butter, oil and shortening until well combined (no sugar granules should remain).
- Add in egg yolks, almond extract and vanilla; beat until well combined.
- Add in the buttermilk mixture alternately with the flour into the creamed mixture.
- In a large glass or stainless steel mixing bowl beat egg whites until stiff peaks form.
- Fold 1/3 of the whites into the creamed batter until blended, then fold in remaining whites until no streaks remain.
- Divide the batter between the three pans.
- Bake for 25-30 minutes or until cakes test done.
- Cool in pans for 15 minutes then remove to wire racks to cool completely before frosting.
Nutrition Facts : Calories 1844.8, FatContent 108.2, SaturatedFatContent 35.2, CholesterolContent 336.3, SodiumContent 808, CarbohydrateContent 202.3, FiberContent 2.2, SugarContent 138.2, ProteinContent 19.7
BAKERY THREE LAYER CAKE RECIPE - FOOD.COM
This cake taste just like the ones at your bakery, it is so moist! Frost it with you favorite butter cream frosting. For this use 1/2-cup each butter, oil and shortening only no changes please! See my recipe#78579 for greasing pans
Total Time 35 minutes
Prep Time 10 minutes
Cook Time 25 minutes
Yield 3 layer cakes
Number Of Ingredients 11
Steps:
- Set oven to 325 degrees.
- Grease three 9-inch round cake pans (if desired line the bottom of the pans with parchment paper).
- In a bowl combine the buttermilk with baking soda; let stand while preparing the next steps.
- In a large bowl cream sugar with butter, oil and shortening until well combined (no sugar granules should remain).
- Add in egg yolks, almond extract and vanilla; beat until well combined.
- Add in the buttermilk mixture alternately with the flour into the creamed mixture.
- In a large glass or stainless steel mixing bowl beat egg whites until stiff peaks form.
- Fold 1/3 of the whites into the creamed batter until blended, then fold in remaining whites until no streaks remain.
- Divide the batter between the three pans.
- Bake for 25-30 minutes or until cakes test done.
- Cool in pans for 15 minutes then remove to wire racks to cool completely before frosting.
Nutrition Facts : Calories 1844.8, FatContent 108.2, SaturatedFatContent 35.2, CholesterolContent 336.3, SodiumContent 808, CarbohydrateContent 202.3, FiberContent 2.2, SugarContent 138.2, ProteinContent 19.7
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Try my clone recipes for Pizza Hut Stuffed Crust Pizza and Tuscani Creamy Chicken Alfredo Pasta here.Source: Top Secret Restaurant Recipes 3 by Todd Wilbur.
From topsecretrecipes.com
Reviews 5.0
Total Time 2 hours 10 minutes0S
Calories 390 calories per serving
From topsecretrecipes.com
Reviews 5.0
Total Time 2 hours 10 minutes0S
Calories 390 calories per serving
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PIZZA HUT PAN PIZZA COPYCAT RECIPE | TOP SECRET RECIPES
The secret to perfect pan pizza is pressing the dough into a well-oiled pan (Pizza Hut uses soybean oil), then the pan is covered and the dough rises in a heated cabinet for 45 to 60 minutes. When the dough is topped, the edge is sprayed with a butter-flavored “food release” and the pie is baked at 500 degrees F until perfectly browned on top. You can use a 9-inch, 12-inch, or 15-inch deep dish pizza pan or cake pan for this recipe, and you’ll want to preheat your oven with a pizza stone in it to simulate the type of oven used at the chain. The hot ceramic surface of the pizza stone will cause the oil in the pan to cook the bottom of the dough so that it’s brown and crispy like an authentic pan pizza crust should be. I tried making the dough with cake flour, all-purpose flour, superfine “00” flour, bread flour and many combinations of these different flours which all contain varying amounts of gluten. I even tried rising the dough slowly in the refrigerator for various lengths of time as long as up to four days. But after a month of testing and about 30 pan pizzas later, I found the best dough to be straight bread flour, and to let the dough rise at room temperature. I did find that if you let the dough rest for at least 4 hours before the final rise in the pizza pan you will get the best texture with the perfect chewy bite to it.
Try my clone recipes for Pizza Hut Stuffed Crust Pizza and Tuscani Creamy Chicken Alfredo Pasta here.Source: Top Secret Restaurant Recipes 3 by Todd Wilbur.
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The origin of the name of this chain of Japanese steakhouses dates back to 1935. that's when founder Rocky Aokis father, Yunosuke Aoki, opened a small coffee shop in Japan and named it "Benihana" after a wild red flower that grew near the front door of his shop. Next time you're at Benihana, look carefully and you'll notice that bright red flower has been incorporated into the restaurants logo. With most of the cooking performed before your eyes on an open hibachi grill, Benihana maintains a much smaller kitchen than most restaurants, allowing practically the entire restaurant to become productive, money-generating dining space. The limited space behind the scenes is for storage, office and dressing rooms, and a small preparation area for non-cooked items like these sauces. These sauces will go well with a variety of Asian dishes and can be frozen in sealed containers for weeks at a time. If it's the Benihana Chicken and Steak you crave, you can find my clone recipe here. Source: "Top Secret Restaurant Recipes" by Todd Wilbur.
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